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Banana and Peanut Butter Cream Cake

Name: Banana and Peanut Butter Cream Cake
Total time: 1 h 30 min
Yield: 6
Cuisine: British
Ingredients: 250g soft brown sugar; Organic eggs; Large peeled ripe bananas mashed; 250g plain flour; 1 tsp baking powder; 1 tsp bicarbonate of soda; 1 tsp vanilla extract; 120g butter melted; Pinch of salt; 50g softened butter; 100g smooth or crunchy peanut butter (crunchy for a bit of texture); 200g icing sugar, sifted; 50ml oat milk; Blanched or roasted peanuts for deoration

This Banana and Peanut Butter Cream Cake is a delightful fusion of flavors, perfect for anyone who loves the classic combination of banana and peanut butter. The moist, fluffy banana cake layers are paired with a rich and creamy peanut butter frosting, creating a balance of sweetness and savory depth. Topped with sliced bananas and a sprinkle of crushed peanuts for crunch, this cake offers a comforting, indulgent treat for dessert lovers. It's an ideal choice for special occasions or just a sweet snack to brighten your day!

Posted by: jon_weir
On: 20/03/2026

Cuisine

British

Time

1 - 2 hrs

Skill Level

Intermediate

Serves

Courses etc.

Baking Sweet

You will need

Ingredient	Add
250g soft brown sugar		More products
Organic eggs	Available only in our Edinburgh shops	More products
Large peeled ripe bananas mashed		More products
250g plain flour		More products
1 tsp baking powder		More products
1 tsp bicarbonate of soda		More products
1 tsp vanilla extract		More products
120g butter melted	Awaiting stock	More products
Pinch of salt
50g softened butter	Awaiting stock	More products
100g smooth or crunchy peanut butter (crunchy for a bit of texture)		More products
200g icing sugar, sifted		More products
50ml oat milk		More products
Blanched or roasted peanuts for deoration

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Preheat the oven to 200°C, 180C fan oven, gas mark 6. Line loaf tin with baking paper
With a mixer beat the sugar with the eggs until pale and light. Add the mashed banana and continue beating until well mixed.
Add flour, baking powder, bicarbonate of soda and vanilla extract along with the melted butter. Beat until smooth and pour into the prepared tin.
Bake in the preheated oven for 60 minutes until risen and golden. (A skewer pushed into the middle should come out clean.)
Leave to cool in the tin for 10 minutes before removing and leaving to cool on a wire rack.
To make the cream: beat the butter with the peanut butter, add the sifted icing sugar followed by the milk and beat until light and smooth.
Spread the icing all over the top of the cooled cake, scatter with the chopped nuts.
Extra cream makes for an excellent spread on toast!